Publisher Photo
Publisher Photo
I began making this recipe to save cereal costs for our family of six. Everyone loves the hearty flavor that just can't be found in packaged cereals.
MAKES:
26 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour 35 min. + cooling
MAKES:
26 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour 35 min. + cooling

Ingredients

  • 7 cups whole wheat flour
  • 3 cups packed brown sugar
  • 2-1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 2-1/2 cups buttermilk
  • 6 tablespoons butter, melted
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon maple flavoring, optional
  • Milk

Directions

In a large bowl, combine the flour, brown sugar, baking soda and salt. Stir in the buttermilk, butter, vanilla and maple flavoring if desired, until combined. Spread into six greased 13-in. x 9-in. baking pans.
Bake at 350° for 35-40 minutes. Cool on wire racks. Reduce heat to 250°. Break mixture into pieces. Cover and process in batches in a food processor until small pieces are formed; return to baking pans. Bake for 1 hour or until light brown and crisp, stirring every 15 minutes. Store in airtight containers. Serve as a cereal with milk. Yield: 5 quarts.
Originally published as Homemade Grape Nuts in Cookin' Up Country Breakfasts Cookbook 1994, p82

Nutritional Facts

3/4 cup: 238 calories, 3g fat (2g saturated fat), 8mg cholesterol, 263mg sodium, 49g carbohydrate (26g sugars, 4g fiber), 5g protein.

  • 7 cups whole wheat flour
  • 3 cups packed brown sugar
  • 2-1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 2-1/2 cups buttermilk
  • 6 tablespoons butter, melted
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon maple flavoring, optional
  • Milk
  1. In a large bowl, combine the flour, brown sugar, baking soda and salt. Stir in the buttermilk, butter, vanilla and maple flavoring if desired, until combined. Spread into six greased 13-in. x 9-in. baking pans.
  2. Bake at 350° for 35-40 minutes. Cool on wire racks. Reduce heat to 250°. Break mixture into pieces. Cover and process in batches in a food processor until small pieces are formed; return to baking pans. Bake for 1 hour or until light brown and crisp, stirring every 15 minutes. Store in airtight containers. Serve as a cereal with milk. Yield: 5 quarts.
Originally published as Homemade Grape Nuts in Cookin' Up Country Breakfasts Cookbook 1994, p82

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